Pears and Parmesan Pasta

Add the pears, butter, 5-spice and bourbon to a small sauce pot and cook over medium high heat until everything is melted and bubbly. Lower the heat to a simmer and cook the pears until tender. While hot, transfer to a food processor and puree. Set aside to cool.

Add the mascarpone, ricotta and parm to a medium bowl. Fold in about half of the cooled pear puree. Place in a piping bag and allow to chill for at least 30 minutes.

Roll out your pasta dough, pipe a thick bead of filling down the middle and roll the bottom side up and over. Seal the side together and trim any excess. Roll the pasta around itself like a snake and then chill.

When cooking your pasta, use a shallow pan and gently cook it, being  careful not to disrupt its shape too much. Carefully drain.

While pasta cooks, heat butter, garlic and thyme over medium heat until the butter foams and just starts to brown. Add in the cooked pasta and gently spoon the brown butter over the pasta. 

Plate with the rest of the pear puree, brown butter & taleggio sauce! 

Taleggio Cream!

8 ounces taleggio cheese

1 cup heavy cream

Chop the taleggio and place in a heatproof bowl. Heat the cream over low heat until it just starts to simmer. Pour hot hot cream over it and wrap it really tight in plastic wrap, like the whole thing wrapped multiple times to trap that heat. Let it sit for 20 minutes. Then blend using a stick blender or whatever ya got.

It’ll hold for like 10 davs in the fridge. When you wanna heat it up, I float the sauce filled quart container in some simmering water for like 5 minutes, you can use the microwave but this is method leaves a more consistent texture.